Ingredients for Crab Stuffed Shells
- Jumbo Pasta Shells
- Olive Oil
- 3 cloves minced garlic
- Plum Tomatoes
- Red Pepper Flakes
- Dried Oregano
- 1 teaspoon salt (or to taste)
- Crabmeat
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- Fresh Ground Black Pepper
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How to Make Crab Stuffed Shells
- Preheat oven to 375°F (190°C).
- Cook 1 pound jumbo pasta shells according to package directions until al dente. Drain and rinse with cool water.
- While pasta cooks, prepare the sauce: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
- Stir in 28 ounces of crushed tomatoes, 1/2 teaspoon of red pepper flakes, 1 teaspoon dried oregano, and simmer over medium-low heat for 15 minutes, partially covered.
- Stir in 1 teaspoon of salt (or to taste).
- In a large bowl, gently combine 2 cups cooked crab meat (or 1 cup crab meat and 1 cup shredded sealegs), 15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and 1/4 teaspoon black pepper.
- Stuff each cooked pasta shell generously with the crab and ricotta mixture.
- Arrange the stuffed shells in a lightly greased 9x13 inch baking dish.
- Pour the prepared tomato sauce evenly over the stuffed shells.
- Sprinkle the remaining 1/4 cup grated Parmesan cheese over the sauce.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
45g
Carbs
16g
